I am not a cynical person by nature, but when it comes to some tall warranties, I tend to take them with a generous pinch of salt. Especially when it says “lifetime warranty.” I can understand one year, even five years, but lifetime? Whose anyway? But that’s how long the kitchen faucet brochure said it was for.
The nice-looking off-white faucet with a pullout nozzle and two output patterns – stream and spray – fitted our dual-tub kitchen sink perfectly. It was made by American Standard, a well-known company. But within four to five years, the enamel paint started to peel off in several places. Although the mechanism worked perfectly, its dappled appearance became an eyesore.
We were on the point of buying a new faucet when my wife, Kaisari, suggested we call the company. She is the one, I remembered, more willing to fight for her rights. One time when we were pretty new to this country, we got duped by an itinerant “snake oil” salesman allowed to peddle in one of those bottom-feeder department stores like the now-defunct Kings.
I was willing to chalk up the loss to education, but not she. She went right up to the manager and gave him a tongue-lashing and demanded her money back. By that time we had a small audience, some of them obviously from among those duped. The manager hurriedly gave her back more money than she had paid for the product (I don’t recall what) and waved back her offer to give him back the change, all too happy to see her go.
So I called American Standard, and to my surprise, their warranty standard was indeed gilt in gold. All the cheerful lady at the other end asked was a description of the faucet. She said, yes they had reports of some cosmetic damage to that model, which has now been discontinued. Would I prefer a stainless steel one or a chrome-finished one. I picked the stainless steel. Before a week had passed, the brand new faucet was at our door. No quizzing for proof, no attempt to dodge. And it had an MSRP well over $200.
Only in America!
But was that a lone aberration? One of our four bathroom basin faucets was also corroding at one corner, and they were made by Moen, another big company. Will they keep their similar pledge? All they asked was a photo showing the damaged area. I emailed one immediately; and also within a week, a brand new faucet was at my door. They, in fact, sent me replacement cartridges for all four of the faucets.
Only in America, No. 2! And I guess those faucets are indeed American-made, too. Good news on our national day.
NOTES FROM OUR KITCHEN
Braising is a way of cooking home cooks do not use often enough, especially for doing vegetables such as beans. The technique involves sauteing the ingredient first in a small amount of oil to give its outside a bit of caramelization to intensifies its taste. The cooking is then finished in just a certain amount of water so the ingredients don’t burn or stick. The pan is generally covered, at least partially, to let the water evaporation create hot tenderizing steam.
When doing meat or poultry, the amount of water used is more than when braising vegetables. In the first category you want some liquid (generally flavorful broth or stock) to remain for making the sauce later, but for most veggies, just enough water or broth should be added so that by the times the veggies are tender-crisp most of the liquid is absorbed.
Here is how my wife Kaisari braises green beans: Choose half to 1 pound tender young beans that are bright green, trim the stem ends, cut beans into desirable pieces (or leave whole, if small), wash the pieces under cool running water, and drain well. Saute the pieces in 2 tablespoons extra virgin olive oil or canola oil for about 2 minutes with some chopped onions, a slivered garlic clove and salt and freshly ground pepper to taste, stirring and shaking pan.
Add a quarter cup of water, cover and let cook over medium heat for about 5 minutes. Uncover and stir; cover partially and continue to cook another 5 minutes. Test for desired doneness (it should be tender-crisp). If almost done, raise heat and stir until most of the water is absorbed. Serve with some freshly ground pepper and salt, if needed. Sprinkle with some chopped herbs, if desired.
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